Rhubarb and Cardamum Cake


Rhubarb and Cardamum Pie Recipe

Welcome to a delightful culinary journey where the tartness of rhubarb meets the aromatic essence of cardamom in a harmonious fusion. In this recipe, we explore the creation of a Rhubarb and Cardamom Cake, a dessert that celebrates the vibrant flavors of rhubarb while adding a hint of spice with the inclusion of fragrant cardamom. The combination of a flaky crust, sweet-tart rhubarb filling, and the unique addition of cardamom creates a cake that is both comforting and exotic. Let's dive into the steps of crafting this inviting and flavorsome cake that's sure to enchant your taste buds.


  • 100 g butter
  • 2 eggs
  • 3 dl sugar
  • 1 tsp ground cardamom
  • 3 dl (180 g) all-purpose flour
  • 2 ml vanilla powder
  • 1 tsp baking soda
  • 2 ml salt
  • 4 rhubarb stalks - preferably thin
  • coconut flakes to sprinkle the oven form with.



  1. Preheat the oven to 200°C/400°F.
  2. Melt the butter in a pot.
  3. Whisk eggs, sugar and vanilla until fluffy.
  4. Mix flour, baking powder, salt and half of the cardamom.
  5. Stir the butter into the egg mixture and then stir in the flour mixture.
  6. Grease a 10" (25 cm) cast iron skillet with butter and sprinkle it with coconut flakes. Pour the batter into the skillet.
  7. Cut the rhubarb into sticks, splitting them lengthwise if they are thick. Create a nice pattern (see images for inspiration) of rhubarb at the top of the batter. Sprinkle the rest of the cardamom over the cake.
  8. Bake the cake in the middle of the oven for 30–35 min, it should be a little sticky and tough. Let cool.
  9. Serve with coffee and whipped cream or vanilla sauce.


coconut flakes in a cast iron skillet

cake batter in a cast iron skillet with loop handles

rhubarb pattern on the batter in a cast iron skillet

rhubarb cake in a cast iron skillet

rhubarb cake served with vanilla sauce


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